Roasted Butternut Squash Ravioli with a Sage Brown Butter Sauce

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2000

Show: Emeril LiveEpisode: Cooking with Squash

Picture of Roasted Butternut Squash Ravioli with a Sage Brown Butter Sauce Recipe Photo: Roasted Butternut Squash Ravioli with a Sage Brown Butter Sauce Recipe
Rated 5 stars out of 5
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Total Time:
35 min
Prep
25 min
Cook
10 min
Yield:
4 appetizer servings
Level:
--
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Ingredients

Directions

In a large saute pan, over medium heat, melt 1 tablespoon of the butter. Add the shallots and saute for 1 minute. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely.

Cut the pasta ribbons into 3-inch squares. Place 2 teaspoons of the filling in the center of each pasta square. Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely. Add the pasta to pot of boiling salted water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color.

Remove the pasta from the water and drain well. Season the pasta with salt and pepper.

In a large saute pan, melt the remaining 8 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Remove from the heat.

Place some of the pasta in the center of each serving plate. Spoon the butter sauce over the pasta. Sprinkle the 2 ounces of cheese over each plate and garnish with parsley.

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Wine Suggestion for This Recipe

Chardonnay

Chardonnay

Rich, buttery white wine

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Newest Ratings and Reviews

Read all 45 reviews

  • on January 29, 2012

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    I have made this a few times and I love it! To cut down on calories I use plain fat free Greek Yogurt instead of heavy cream but this isn't health food but a great treat! Yummy!

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  • on December 04, 2011

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    I've made these raviolis twice now, and used wonton wrappers both times. They were OH SO GOOD! My husband says this may be one of the best things he's ever eaten...wow!! The best part is that it's so simple, yet so yummy! I don't think I can buy fresh pasta where I live and I know that I don't want to make my own so next time I may try and use the filling in a cannelloni just to see how it turns out.

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  • on November 15, 2011

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    This recipe was awesome. I used wontons too and it was divine. This turned out way better than I expected!

    people found this review Helpful.
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